Nielsen-Massey Vanillas have been crafting the world's finest vanillas and flavors since 1907. Founded by Richard Massey, who later partnered with Chatfield Nielsen, Sr, the company is still a family-owned operation run by the third generation of Nielsens: CEO Craig Nielsen, COO Matt Nielsen and Chief Culinary Officer, Director-International Beth Nielsen. Having grown up with the company amidst the rich aroma of vanilla, they've spent their entire lives learning, studying and researching the best methods to produce pure flavors as well as how to achieve the best results in recipes and applications.
Having branched out from humble origins in Sterling, Illinois the company now possesses state-of-the-art manufacturing facilities at its headquarters in Waukegan, Illinois, USA and its plant in Leeuwarden, Netherlands. The products can be found worldwide and are enjoyed by restaurant and bakery chefs, manufacturers of premium foods, gourmet food shops and grocers and discerning home chefs looking to enhance their fine cooking and baking.
In the production of vanillas, beans are cultivated in three specific regions, Madagascar, Mexico and Tahiti, to craft origin-specific extracts, pastes, powders, beans and sugar. Each region's vanilla has a distinct flavor, from creamy to floral, and each product, from extracts to pastes, has its specific benefits and ideal culinary uses. This means that each of our all-natural vanilla products will have its own unique influence on your dish. We are familiar with vanilla for whipped cream, creme brulee etc but how about using it to cut the acidity of tomato sauce.
1 whole Vanilla Bean = 1 tablespoon Pure Vanilla Bean Paste = 1 tablespoon Pure Vanilla Extract a.k.a Ganache = 1 tablespoon Pure Vanilla Powder